t will keep
indefinitely, making a lost crop practically impossible.

It is estimated by experienced walnut growers that the annual cost of
cultivation and pruning should not exceed $10 an acre, while harvesting
should not exceed 20 cents per hundred pounds. It is a simple matter to
figure the profits.

The original investment in a walnut grove may be made a comparatively
small amount; thus it appeals particularly to those of limited means.

THE POUND PACKAGE

It is difficult or impossible to establish a uniform package good for
every year. Walnuts are not like other fruits; size is not a sure
indication of weight. The pound package used by Mr. Thos. Prince is
3-3/4 x 4-1/2 x 5-1/4 inches, which in 1907 when filled weighed 17
ounces, in 1908 it weighed 16 ounces, and in the dry year of 1909 it
weighed but 14 ounces.

WALNUT CONFECTIONERY

The cut on page 5 shows the best method of cracking walnuts to extract
the kernel in halves without breaking. Grasp the nut between the thumb
and forefinger at the seam, place on a hard surface of stone or iron and
strike sharply with a light hammer only sufficient to crack the shell
without crushing the kernel.

This method is used by most manufacturers of great varieties of walnut
confectionery, some of which are shown in the picture. Walnut
chocolates, walnut taffy, walnut log, panoche, nougat and many other
articles, as well as walnut sundries to put on dishes of ice cream are
among the tasty confections for which the demand is very great.

WALNUTS IN COOKING

A few of the delightful ways in which walnuts may be used on the table:

NUT BREAD

1 pound hard wheat flour.
1 pound whole wheat flour.
1 cup good yeast.
1 cup ground walnuts.
1 tablespoonful Orleans molasses.
2 tablespoonfuls melted lard or butter.

Mix with warm water; let it raise quite light, then mould, raise and
bake as other bread.

GEMS

Graham, wheatlet or cornmeal gems are greatly improved by adding a few
walnut kernels ground fine.

NUT CAKE

3 eggs, yolks and whites beaten separately, 1/2 cup--scant--butter, 3/4
cup milk, 1 cup walnuts ground or chopped, 1-1/2 cups granulated sugar,
1/2 teaspoonful each of lemon and vanilla, 2 teaspoonfuls baking powder,
flour to make a moderately stiff batter.

CHOCOLATE NUT CAKE

3 eggs, 3/4 cup each of brown and white sugar, 3/4 cup of coffee and
milk mixed, 1 cup ground walnuts, 4 tablespoonfuls melted bu